Wednesday, October 1, 2008

Indian Food For Dinner


It's Indian theme for this evening's dinner. I had a long day preparing and cooking but it was all worth it! The dinner was a great success! If you're into Indian cooking, then look no further, try Madhur Jaffrey's cookbook. Most of the recipes are easy to follow and the ingredients can't be found at most Indian grocery store. I'm posting a recipe for Chanal Dhal (Small Yellow Split Peas).


Recipe adapted from Madhur Jaffrey's Indian Cooking


Chanal Dhal (Small Yellow Split Peas)



Ingredients


225 g Chanal Dal
1.2 litres water
1/2tsp ground turmeric
2 thin slices unpeeled ginger
1/4-1 tsp salt
1/4 tsp garam masala
3 Tbsp ghee
1/2tsp cumin seeds
1-2 cloves garlic, peeled and chopped
1/4-1/2tsp red chillies powder
3 dried chillies (my version)
1/2 cup soaked chickpeas(my version)

Method

Put the dal and chickpeas in a heavy pan along with the water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid very slightly ajar, turn heat to low and simmer gently for 1 1/2 hours or until the dal is tender. Stir every 5 minutes or so during the last 30 minutes to prevent sticking. Add the salt and garam masala. Stir to mix.

Put the ghee in small frying-pan and set over medium heat. When hot, put in the cumin seeds. A couple of seconds later, put in the garlic. Stir and fry until the garlic pieces are lightly browned. Put the chili powder, dried chillies into the pan. Immediately, lift the pan off the heat and pour its entire contents - ghee and spices - into the pan with the dal. Stir to mix.


Here are the rest of the dishes I have prepared. Enjoy:)

Dry Okra (Sookhi bhindi)


Leavened Oven Bread (Naan)


Skewered Chicken Kebabs (Murghi tikka)




7 comments :

  1. Chup!! Yahoo ... am your first commenter!

    ReplyDelete
  2. That Indian meal looks really good!

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  3. I've cooked this dhal many, many times, from the same Madhur Jaffrey recipe.

    It's a classic.

    It's my (very humble) opinion that Madhur Jaffrey is without equal when it comes to practical, interesting, useful Indian cookery. Her books are just so good, real 'go to' texts. Everybody should have at least one, and I've got several!

    ReplyDelete
  4. Follow up comment:

    your photos are crazy good...this whole food photography thing is so hard, so very well done.

    Go Foodgawker!

    ReplyDelete
  5. @rich: I couldn't agree more with you on Mahdur Jaffrey's cookbook. All her recipes are brilliant! Btw, thanks for your lovely comments;)

    ReplyDelete

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